Yemek Tarifi

Ev yapımı Çikolatalı Fındık Fırını , Kremalı, Çıtır ve Çok Kolay

  • Homemade Chocolate Peanut Butter Cups , Creamy, Crunchy, and So Easy!
  • Rich chocolate shells with a soft, sweet peanut butter center. A simple homemade treat that’s perfect for keeping in the fridge!
  • Ingredients:
  • For the chocolate layers: – 10 oz (280 g) semisweet chocolate, chopped – 2 teaspoons coconut oil
  • **For the peanut butter filling: – 1/2 cup (125 g) creamy peanut butter – 2 tablespoons (30 ml) maple syrup – 1/3 cup (40 g) powdered sugar – 1/4 teaspoon vanilla extract – 1/8 teaspoon salt (omit if using salted peanut butter)
  • Directions:
  • 1. Line a 9-cavity muffin pan with nine paper cupcake liners. For smaller treats, use a mini muffin pan and adjust the chocolate portions accordingly.
  • 2. Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
  • 3. Spoon about 2 teaspoons of melted chocolate into each liner. Gently spread the chocolate across the bottom.
  • 4. Refrigerate for 10–15 minutes, until the chocolate bases are firm. Keep the remaining chocolate at room temperature so it stays pourable.
  • 5. In a mixing bowl, combine the peanut butter, maple syrup, powdered sugar, vanilla, and salt. Stir until a thick, soft dough forms.
  • 6. Divide the peanut butter mixture into 9 equal portions. Roll each portion into a small ball, then flatten it slightly into a thick disc.
  • 7. Place one peanut butter disc in the center of each chilled chocolate base, leaving a small border around the edges.
  • 8. Spoon the remaining melted chocolate over the peanut butter centers, dividing it evenly between all nine cups.
  • 9. Gently tap the pan on the counter to help the chocolate settle around the filling. Smooth the tops with the back of a spoon.
  • 10. Refrigerate for 30–45 minutes, or until the chocolate is completely firm.
  • 11. Carefully lift the cups from the pan and peel away the paper liners.
  • 12. Cut one chocolate cup in half to reveal the creamy peanut butter center.
  • 13. Store in an airtight container in the refrigerator for up to 1 week. Let stand at room temperature for about 5 minutes before serving for a softer filling.
  • Makes 9 chocolate peanut butter cups.